Fall is upon us! That time of the year that leaves change, the air takes a chill, and, back on my farm in Missouri, it’s time to harvest the corn (which is really just the preliminary stage of creation of what’s most important – Corn Mazes!!!). Though I’ve been residing in California for a decent number of years now, there’s one feature of this state’s seasons that I’ve never been able to get over: CALIFORNIA HAS NO FALL. Instead, we just have a time of the year that is “less summery” than the rest of the Summer 365 climate that is SoCal. But does that stop the slew of California girls throwin’ on the scarves, lacing up their boots, and getting their Oktoberfest on? Not at all. In fact, Californians can’t wait for Autumn to land, particularly for one main reason: Pumpkin Spice.
Since pumpkin traditionally has been a seasonal food – mainly due to the farmers’ ability to harvest them originally only in the fall – foodies from around the country wrap their hands around Pumpkin Spice Lattes, Pumpkin Bread, Pumpkin Bars, and of course Pumpkin Pies as soon as the daily high temperature drops below 70 degrees. So I’m sure you’re wondering….what kind of pumpkin recipe will she be writing up today?
In lieu of the fact that EVERY other blogger out there will be rolling up their sleeves to write about their favorite orange squash plant, I thought it best to honor some of my favorite pumpkin recipes that use the California staple ingredient of almond, but as a flour – Almond Meal! So today, I’ll be showing you how to make your own almond flour that can be used in any of the following recipes from fellow bloggers 🙂 Enjoy!
Please note that this recipe picks up AFTER making homemade almond milk. For these instructions, visit my recipe for making Almond Milk.
You Will Need:
- 1 C Strained Almond Pulp
- Baking Sheet
- 1 Dry Cup Blender (Food processor will also work, and possibly a regular blender, though I haven’t tried it).
- Pre-heat oven to lowest setting. My oven only goes to 170 Degrees Fahrenheit, so that’s what I used.
- After straining the almond pulp to make almond milk, set aside lump of pulp.
- On a large baking sheet, break up ball of almond pulp until you get fine layer of almond pulp all across the sheet – the less compact the pieces of almond pulp are, the faster they’ll dry.
- Place in oven for at least 3 hours. Check on it periodically.
- Once almond meal is dry and crumbly to the touch, remove from oven.
- Using the Dry Cup for a blender (I use a Vitamix), scrape all of the dried almond pulp into the cup.
- Turn on high until all of the pulp is ground into a powder.
- Feel free to use in any of the following AMAZING pumpkin recipes!
Please leave comments on how your almond meal turned out, which recipes you tried – and special thanks to all these great bloggers for releasing their magical recipes into the Autumn ether!